Soy sauce flavored salted eggs
1987
Yaowalak Suraphanphisit (King Mongkut's Institute of Technology chaokhunthaharn Ladkrabang Campus, Bangkok (Thailand). Faculty of Agricultural Technology)
Filtered cake from soy sauce factory with 28 % moisture and 18 % sodium chloride have been brought to make soy sauce-flavored salted eggs. Ground cake softened with 10% water, and then 10% sodium chloride are well mixed before wrapping each egg. After 15 days the quality of the product was determined by sensory evaluation. By using the Hedomic preference testing, odor, flavor, saltiness and acceptance of egg yo1k were 6.7, 7.2, 6.9, 7.2 and 6.7, 6.8, 6.8, 6.8 for white respectively. Analysis of salt content showed 2.67% NaCl in egg yolk and 3.86% NaCl in white.
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